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Mediterranean Eggplant Dip

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By Pillsbury Kitchens
Updated Feb 2, 2011
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Add Mediterranean flavor to your meal with this savory dip that’s made using eggplant - a tasty appetizer.

Mediterranean Eggplant Dip

  • Prep Time 10 min
  • Total 55 min
  • Ingredients 8
  • Servings 28
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Ingredients

  • 1 medium eggplant
  • 1 medium tomato, peeled, seeded and chopped
  • 2 tablespoons chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons purchased tahini
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
  • Step 
    2
    Bake at 400°F. for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
  • Step 
    3
    Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
  • Step 
    4
    Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as spread with toasted pita bread wedges, sliced French bread or crackers.

Nutrition

20 Calories
1g Total Fat
1g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
20
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
60mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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